Nina is a brand new restaurant where quality seasonal products meets a creative open-minded cuisine. 

Nina est un tout nouveau restaurant où des produits de qualité et de saison sont sublimés par une cuisine créative.

 Ready to taste their first Saturday service !!! 

The concept is great. You can take a classical menu (starter, main dish and desert) or choose 5 mosaïques (smaller version of the dishes). 

3 starters
Dorade / Cucumber / Currant – Dorade / Concombre / Groseille : Excellent products with freshness and taste.
Feta Tempura / Strawberry / Lime – Tempura de Fêta / Fraise / Citron vert : An improvised creation of Alexandre for his friends. Melty, tasty, crunchy and original.
Beets / Comté cheese / Praslin – Betterave / Comté / Praslin : The praslin sauce nutty taste goes very well with the beets. Excellent Compté cheese. 

NINA – The mastered Fire

After a trip in Perú, Alexandre was inspired by the name “Nina” meaning «fire» in the language of the Quechua people in the Andes in South America.

A perfect name for a meat and grill centred restaurant. 

4 main dishes
Casarecci / Poulp / Fennel – Casarecci / Poulpe / Fenouil: Perfectly cooked pastas and poulp. A delight. 
Iberian pig / Mini-Vegetables / Peppers – Cochon Ibérique / Mini-légumes / Poivrons: Sublime texture meat, rosé cooked ! 
Picanha Meat / Padrón peppers / Kalamata Olives – Viande Picanha / Piment del Padrone / Olives de Kalamata: Tasty even if I could not finish the fat. 
Red Tuna / Rate of France Potato / Cockles – Thon Rouge / Rate de France / Coques: Loved this piece of tuna with the contrast of grilled and raw.

Après un voyage au Pérou, Alexandre fût inspiré par “Nina”, «feu» dans la langue du peuple Quechua dans les Andes en Amérique du Sud. 

Un nom parfait pour un lieu dédié à la viande de qualité. Au coeur du restaurant, Nina, un beau grill. 

A close up to show you the perfection of the cook. The sublime tuna and Iberian pig are tasty, melty, juicy… 

A young talented chef – Alexandre Morin

The kitchen is lead by a talented young chef, Alexandre Morin (former Ze Kitchen Gallerie / Le Galopin by amazing Romain Tischenko).

Alexandre comments they have to improve. A day 3 after the opening. The level is already high !!!  A perfectionist young chef … Very promising…  

When I met Alexandre, it was 2 years ago at Le Galopin and I still have the taste of his wonderful desserts…

I feel so happy to have the chance to restate this sweet creations !!!

Chocolate / Olive Oil / Quinoa – Chocolat / Huile d’Olive / Quinoa : Gourmandise ! 
Consistent and light at the same time. Panna cotta / Strawberry / Verbena – Panna cotta / Fraise / Verveine :  WOOW ! This half gelified cream with Verbana infusion is a delicious !!!
Lemon / Strawberry / Mint – Citron / Fraise / Menthe : Delicious inventive creation around the lemon curd

 It’s summer… Do you notice something is missing? It was Alexandre’s creative choice not to got on the easy path of ice cream… 😉 

Quality products – A philosophy

On the table, the names of all the “signatures” products.

The core of Nina is around meat. Nina cooks the excellent meats of Carlos Gutierrez Moya (aka Carlos Waguy Espagne).

Quality is everywhere: natural wines from little vineyards (domaine l’Aussell, Lucien Fourel, Laurent Herlin…), bread from Dominique Saibron, a custom-made coffee blend…

Lunch Menu 17-20€ (Starter Main or 3 mosaïques / Starter Main Dessert or 5 mosaïques) 

Dinner menu  34-46€, or à la carte

Great service, convivial atmosphere, great products, inventive chef, excellent quality/price.  

NINA

139 Rue du Chateau

75014 Paris, France

06 26 60 50 73

Lunch / Dinner Tues-Saturday

www.facebook.com/pages/Nina/646265895462768?sk=info

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